o serve with Chicken stew.
To make Chicken stew:
Fry Chicken in hot
mperature 30 minutes.
While chicken stands, pulse tomatoes with their
egrees F.
Place the chicken breasts on a sheet pan
Fry bacon crisp, crumble and set aside.
Brown chicken in bacon fat, then set aside.
Add mushrooms and salt; saute, stir for 3 minutes.
Add parsley, garlic; saute about 2 minutes.
In a bowl blend together broth, tomato paste, wine and pepper.
Place mushroom mixture into large skillet with cover.
Add chicken, potatoes, carrots, lima beans, olives and onions.
Cover and bring to boil.
Reduce heat to low and cook for 1 1/2 hours.
Turn chicken halfway through cooking.
Serve.
he end bones from the chicken pieces; wash the pieces three
p olive oil. Add the chicken thighs, turn to coat with
br>Stew:
Bring the 1 1/2 cups of chicken broth
moking.
Pat chicken dry and sprinkle with salt. Brown chicken in 4
5-quart Dutch oven, brown chicken in hot oil over medium
Dust chicken fillets in seasoned flour to
Brown chicken pieces in oil on both
To make the stew:
Heat the oil in
brown chicken thighs and drain fat.
warm up a cup of the water or broth and melt the roux.
add chicken and roux to crock pot with all remaining ingredients.
set on low for 8 hours.
OR.
simmer on low heat until vegetables are tender.
ot over medium heat. Dust chicken with flour and season with
ide, shallow bowl.
Season chicken with salt and pepper; dredge
Cut up chicken.
Wash and pat dry.<
br>Add the green chillies, chicken, and thin coconut milk. bring
Sprinkle the chicken pieces with 1/2 teaspoons
Cut chicken into strips.
Brown chicken in a skillet full of oil.
Then add chicken into a saucepan of water.
Brown pepper, onion and green onion in oil.
Then add to chicken and water.
Add cream of chicken soup.
Simmer until done.
If not thick enough, add cornstarch.
Serve over rice.
Brown chicken pieces in oil.
Remove chicken; set aside.
To drippings in pan, add onions; saute until brown.
Add broth, carrots, tomatoes, paste, lime juice, hot sauce, nutmeg, cloves and cinnamon.
Return chicken to pan.
Simmer covered 15 minutes. Add green peppers; cook 10 minutes.
In small bowl, mix together peanut butter, cornstarch and 1/4 cup of liquid from pan.
Stir into chicken mixture; simmer 5 minutes.
Serve over rice.